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Beef and Cabbage Soup
Light, but filling, this Beef and Cabbage Soup will fill you up without weighing you down, and will keep you warm from the inside out.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about ⏱️ 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
garlic ($0.16)2 clovesolive oil ($0.26)2 Tbsp
2
Add the shredded cabbage, stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce. Stir everything to combine.
cabbage, shredded (about 1 lb.) ($0.29)5 cupsWorcestershire sauce ($0.06)1 Tbsp
3
Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about ⏱️ 30 minutes, or until the cabbage is very soft.
cabbage, shredded (about 1 lb.) ($0.29)5 cups
4
Taste the soup and add salt if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.
lemon ($0.32)1
Nutrition Facts
calories
284.95 kcal
fat Content
16 g
serving Size
1 Serving
fiber Content
3.67 g
sodium Content
1219.77 mg
protein Content
18.57 g
carbohydrate Content
17.43 g
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